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Basa with Kiwi and Avo Salsa

Basa with Kiwi and Avo Salsa

Basa with Kiwi and Avo Salsa

with creamy yoghurt dressing

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

Allergens:

Milk

•Fish

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Kiwi

240 grams

Basa

(Contains: Fish)

2 unit(s)

Sweet Potato

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Avocado

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2321 kJ

Energy (kcal)555 kcal

Fat20.5 g

of which saturates4.2 g

Carbohydrate69.1 g

of which sugars20.7 g

Dietary Fiber3.2 g

Protein30.9 g

Salt0.4 g

Trans Fat3.1 g

Potassium1451.6 mg

Calcium83.9 mg

Iron2.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Cook the Fish

2

When the sweet potato has 15 mins left to cook, lay the basa fillets, onto another lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Season with Mexican spice, salt and pepper.
Bake the basa on the top shelf until cooked through, 10-15 mins.

Assemble the Salsa

3

Once everything is almost ready, halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Toss the kiwi and avo together with the chilli flakes. Season to taste with salt and pepper.

Dish Up

4

Divide the roasted sweet potato and basa between plates.
Serve the avo and kiwi salsa on the side.
Drizzle over the yoghurt.
Scatter the crispy onions over the top.

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